Three Tasty Gravies to Make at Home

 

Three Tasty Gravies to Make at Home

Recipes 👇

1. White Gravy 

Ingredients:

1/4 cup unsalted butter can sub bacon fat

1/4 cup all-purpose flour

2-2 1/2 cups whole milk 

2 pinches of cayenne pepper

1/4 tsp garlic powder 

salt and fresh ground black pepper to taste

Melt the butter in a large skillet over medium-low heat.  Add the flour, whisking continuously for about 3 minutes or until lightly browned.

Slowly whisk in the milk until smooth and creamy.  Whisk in the cayenne pepper, garlic powder, salt and black pepper.

Continue cooking while whisking frequently until the gravy has thickened to your desired consistency.

Pour over fresh biscuits, fried chicken, or mashed potatoes and enjoy!

2. Chicken Gravy 

Ingredients

2 tablespoons butter (or chicken drippings)

2 tablespoons all-purpose flour

1 ½ cups chicken broth 

½ teaspoon garlic powder (optional)

½ teaspoon onion powder (optional)

Salt and pepper to taste

¼ cup heavy cream (optional for extra richness)

Instructions

In a saucepan over medium heat, melt butter (or use chicken drippings for extra flavor). Stir in the flour and cook for 1-2 minutes until golden brown. This removes the raw flour taste.

Slowly whisk in the chicken broth, stirring constantly to prevent lumps.

Add garlic powder, onion powder, salt, and pepper. Simmer for 3-5 minutes until thickened.

Stir in heavy cream for a richer, creamier gravy. Pour over mashed potatoes, chicken, biscuits, or rice.

3. Beef Gravy 

Ingredients:

2 tablespoons butter (or beef drippings for extra flavor)

2 tablespoons all-purpose flour

1 ½ cups beef broth 

1 teaspoon Worcestershire sauce 

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and black pepper to taste

¼ cup heavy cream (optional for a richer gravy)

Instructions

Melt butter (or beef drippings) in a saucepan over medium heat.

Stir in the flour and whisk constantly for about 1-2 minutes until it turns golden brown.

Slowly pour in the beef broth while whisking to prevent lumps.

Add Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Simmer for 3-5 minutes until thickened. Stir in heavy cream for a creamier, velvety texture.

Perfect over mashed potatoes, steak, roast beef, or meatloaf.

Complete Recipes

 

Elevate your meals with homemade Asian sauces—bold, sweet, and savory!

Complete Recipes👇

1. Generel Tso’s Chicken 

1 1/2 lbs boneless skinless chicken thighs cut into 1 inch pieces

2 eggs lightly beaten

salt and pepper 

1/2 cup all purpose flour

1/2 cup corn starch

vegetable oil for frying

General Tso sauce:

2 teaspoons vegetable oil

2 teaspoons minced fresh garlic

1/2 teaspoon crushed red pepper flakes or more to taste

3/4 cup low sodium chicken broth

2 tablespoons hoisin sauce

2 tablespoons brown sugar

1/4 cup low sodium soy sauce

1 tablespoon corn starch

Instruction:

Place the eggs in a bowl; add salt and pepper.

Mix together the flour and corn starch and place in a shallow bowl or on a plate.

Heat 3 inches of oil in a deep pot to 350 degrees F. Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.

Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.

While the chicken is cooking, make the sauce.

Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook for 30 seconds. Whisk together the chicken broth, hoisin sauce, brown sugar, soy sauce and corn starch.

Add the liquid mixture to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.

Add the chicken pieces to the pan and toss to coat with the sauce. Transfer to the plate and serve with steamed broccoli if desired. Enjoy!

2. Beef and Vegetable Stir-Fry

For the Beef:

1 lb beef (flank steak, sirloin, or ribeye), thinly sliced

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp vegetable oil

1 tsp garlic powder

For the Vegetables:

1 cup broccoli florets

1 cup bell peppers, sliced

½ cup snap peas

½ cup mushrooms, sliced

½ cup zucchini, sliced

½ cup onions, sliced

Stir fry sauce:

1/4 cup soy sauce

1/4 cup chicken broth

1 tbsp shaoxing wine 

1 tsp sugar

1 tsp sesame oil

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp cornstarch

1⁄4 cup water

Instructions:

Marinate the Beef:

In a bowl, mix sliced beef with soy sauce, cornstarch, garlic powder, and 1 tbsp oil. Let it marinate for at least 15 minutes.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, vinegar, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and cornstarch slurry. Set aside.

Cook the Beef:

Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes, until browned but not fully cooked. Remove and set aside.

Stir-Fry the Vegetables:

In the same pan, add a little more oil if needed. Add harder vegetables (broccoli, carrots, bell peppers) first and cook for 2 minutes. Add softer vegetables (mushrooms, snap peas, zucchini, onions) and stir-fry for another 2-3 minutes until tender but crisp.

Combine Everything:

Return the beef to the pan and pour in the stir-fry sauce. Toss everything together and cook for another 1-2 minutes until the sauce thickens and coats the beef and vegetables. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice 

3. Orange Chicken

Ingredients:

1 lb Boneless Skinless Chicken Breasts cut into bite-size pieces

3 Eggs whisked

1/3 cup Cornstarch

1/3 cup Flour

1 tsp garlic powder 

Salt and black pepper 

Oil for frying

Orange Sauce:

1 cup orange Juice

1/3 cup brown sugar

2 tablespoons rice vinegar

1/4 cup soy sauce

1 tablespoon fresh ginger minced

2 cloves garlic finely diced

1 teaspoon red pepper flakes

1 orange zested

1 tablespoon cornstarch

Garnish:

Green Onions

Sesame seeds 

Instructions:

In one bowl, mix cornstarch, flour, salt, black pepper, and garlic powder. In another bowl, beat the eggs. Dip each piece of chicken into the egg, then coat in the flour-cornstarch mixture.

Heat oil in a pan (about 350°F and fry chicken in batches until golden brown and crispy (about 4-5 minutes per batch). Drain on a paper towel.

Make the Orange Sauce:

In a saucepan over medium heat, whisk together orange juice, soy sauce, brown sugar, vinegar, ginger, garlic, red pepper flakes, and orange zest. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens (about 2 minutes).

Combine and Serve:

Toss the fried chicken in the orange sauce until evenly coated.

Garnish with sesame seeds and sliced green onions. Serve over steamed rice or with stir-fried vegetables.

4. Sweet and Sour Chicken 

1 lb Boneless Skinless Chicken Breast (cut into bite-size pieces)

Salt

1/2 cup flour 

1/2 cup cornstarch 

3 eggs beaten 

1 cup homemade sweet and sour sauce

Red, Yellow, or Orange Pepper (cut into bite-size)

1/4 White Onion (cut into bite-size pieces)

Fresh Pineapple (cut into chunks)

Oil for frying 

Sweet and sour sauce:

1 cup canned pineapple juice 

3/4 cup light brown sugar

1/3 cup rice vinegar 

3 tablespoons ketchup

2 tablespoons soy sauce 

1/4 teaspoon garlic powder 

1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Instructions:

Place all of the sauce ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. Set aside.

Chicken:

Sprinkle chicken with salt. Place flour and cornstarch in a shallow dish. Whisk eggs in another shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on a plate.

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, let it reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 3-4 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

In a separate large pan or wok over medium high heat, add tablespoon of oil. Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender. Add 1 cup of homemade sweet and sour sauce and stir to coat the pieces and cook for 30 seconds. Add the chicken pieces back in and stir until the sauce has thickened. 

Serve immediately, with optional garnishes of sesame seeds or green onions.

Savory Steak Tenderization Method Recipe

 

Here’s a great method to tenderize and flavor your steak while keeping it juicy and delicious.

Savory Steak Tenderization Method

Ingredients:

• 2 ribeye or sirloin steaks (1 to 1.5 inches thick)
• 1 tbsp coarse salt (sea salt or kosher salt)
• 1 tsp baking soda (optional, for extra tenderization)
• 1 tbsp olive oil or melted butter
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce or soy sauce
• 1 sprig fresh rosemary or thyme (optional)

Method:

1. Tenderization Process:

   • Sprinkle salt evenly over both sides of the steak.
   • If using baking soda, lightly dust it over the steak. (Let it sit for 15-20 minutes, then rinse and pat dry.)

2. Marination:

   • In a small bowl, mix olive oil, black pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
   • Rub this mixture all over the steak.
   • Place in the fridge for at least 30 minutes (or up to 24 hours for deeper flavor).

3. Cooking:

   • Heat a cast-iron skillet or grill over high heat.
   • Sear the steak for 3-4 minutes per side for medium-rare (adjust based on thickness).
   • Add a sprig of rosemary or thyme to the pan while cooking for extra aroma.

4. Resting:

   • Remove from heat and let it rest for 5-10 minutes before slicing.

5. Serving:

   • Slice against the grain and serve with your favorite sides.

Would you like a sauce recommendation to pair with it?

Homemade cheesesteak sandwich

 

Here are three different Philly cheesesteak recipes, depending on your preference for cheese:

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1. Classic Philly Cheesesteak (with Cheez Whiz)

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 medium onion, finely chopped
• 2 hoagie rolls
• 2 tbsp butter
• Salt & pepper to taste
• ½ cup Cheez Whiz

Instructions:

1. Heat a skillet over medium heat and melt 1 tbsp butter.
2. Add chopped onions and cook until caramelized (about 5 minutes). Remove and set aside.
3. In the same skillet, add the remaining butter and the thinly sliced ribeye. Season with salt and pepper.
4. Cook until browned and slightly crispy, then mix in the onions.
5. Warm up the Cheez Whiz in a microwave or small pot.
6. Toast the hoagie rolls, then spread the melted Cheez Whiz on the bread.
7. Fill the rolls with the steak and onion mixture. Serve hot!

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2. Philly Cheesesteak with Provolone

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 medium onion, sliced
• ½ green bell pepper, sliced (optional)
• 2 hoagie rolls
• 2 tbsp butter
• 4 slices provolone cheese
• Salt & pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt 1 tbsp butter.
2. Add onions (and bell peppers if using) and sauté until soft. Set aside.
3. Cook the thinly sliced ribeye steak in the same pan, seasoning with salt and pepper.
4. Once cooked, mix in the onions and peppers.
5. Lay provolone slices over the meat and let them melt slightly.
6. Toast the hoagie rolls, then load them up with the steak, onion, and cheese mixture.
7. Serve warm and enjoy!

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3. Philly Cheesesteak with American Cheese

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 medium onion, diced
• 2 hoagie rolls
• 2 tbsp butter
• 4 slices American cheese
• Salt & pepper to taste

Instructions:

1. In a skillet over medium heat, melt 1 tbsp butter and cook the onions until caramelized. Remove and set aside.
2. Add the steak to the pan, seasoning with salt and pepper. Cook until browned.
3. Mix in the cooked onions.
4. Place American cheese slices over the meat and let them melt. Stir gently.
5. Toast the hoagie rolls and load them with the cheesy steak mixture.
6. Serve hot and enjoy!

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Which version do you prefer? Or do you have your own twist on it?

Classic Pan-Seared Rib Steak

 

Here are three delicious ways to prepare rib steak, depending on your preference:

1. Classic Pan-Seared Rib Steak

Perfect for a quick, flavorful steak with a crusty sear.

Ingredients:

• 1 rib steak (about 1–1.5 inches thick)
• 1 tbsp olive oil or butter
• 2 cloves garlic, smashed
• 1 sprig rosemary or thyme
• Salt and black pepper, to taste

Instructions:

1. Let the steak come to room temperature for about 30 minutes.
2. Season generously with salt and black pepper.
3. Heat a cast-iron skillet over high heat and add olive oil.
4. Sear the steak for 3–4 minutes per side (for medium-rare).
5. In the last minute, add butter, garlic, and herbs, basting the steak.
6. Rest for 5 minutes before slicing and serving.

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2. Grilled Rib Steak with Chimichurri

For a smoky, juicy steak with a fresh herb sauce.

Ingredients:

• 1 rib steak
• 1 tbsp olive oil
• Salt and black pepper

For the chimichurri:

• ½ cup fresh parsley, chopped
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• 2 tbsp red wine vinegar
• ¼ cup olive oil
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the steak with olive oil, salt, and pepper.
3. Grill for about 4–5 minutes per side for medium-rare.
4. Rest the steak for 5 minutes.
5. Mix all chimichurri ingredients and drizzle over the sliced steak.

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3. Rib Steak with Moroccan Spices

A flavorful twist with aromatic spices.

Ingredients:

• 1 rib steak
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp cinnamon
• Salt and pepper, to taste

Instructions:

1. Mix the spices together and rub them onto the steak with olive oil.
2. Let it marinate for at least 30 minutes.
3. Sear in a hot pan or grill for 4–5 minutes per side.
4. Let it rest before slicing. Serve with a side of roasted vegetables or a fresh salad.

Would you like a specific cooking method or side dish recommendation?

Country Fried Steak with Mashed Potatoes and Gravy Recipe

 

Country Fried Steak with Mashed Potatoes and Gravy

A true Southern comfort classic—crispy, golden-fried steak served with creamy mashed potatoes and rich, flavorful gravy.

Ingredients:

For the Steak:

• 4 cube steaks (tenderized beef steaks)
• 1 cup all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper (optional, for a little kick)
• 2 large eggs
• ½ cup buttermilk (or regular milk)
• Vegetable oil (for frying)

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• ½ cup heavy cream (or milk)
• 1 tsp salt
• ½ tsp black pepper

For the Gravy:

• 3 tbsp pan drippings (from frying the steak)
• 3 tbsp all-purpose flour
• 2 cups whole milk
• ½ tsp salt
• ½ tsp black pepper

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Instructions:

1. Prepare the Mashed Potatoes:

1. Boil the potatoes in salted water until fork-tender, about 15 minutes.
2. Drain and mash them with butter, cream, salt, and pepper until smooth and creamy. Cover and keep warm.

2. Prepare the Steak:

1. In a shallow dish, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
2. In another bowl, whisk eggs and buttermilk together.
3. Dredge each cube steak in the flour mixture, then dip into the egg mixture, and coat again in the flour mixture. Press the coating onto the steak to ensure it sticks.
4. Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry each steak for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.

3. Make the Gravy:

1. In the same skillet, reduce heat to medium and keep about 3 tbsp of the drippings.
2. Stir in the flour and cook for 1-2 minutes until lightly browned.
3. Gradually whisk in the milk, stirring constantly until thickened. Season with salt and pepper.

4. Serve:

• Place a crispy fried steak on a plate, add a generous scoop of mashed potatoes, and pour gravy over everything.
• Serve with biscuits or green beans for a complete meal.

Would you like a spicy or extra cheesy variation?

BEST EASY SHEET PAN SCORED POTATOES RECIPE

 

Here’s the Best Easy Sheet Pan Scored Potatoes recipe—crispy on the outside, buttery and tender on the inside, and packed with flavor!

Ingredients:

• 4 large russet or Yukon gold potatoes
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon dried thyme or rosemary
• ¼ cup grated Parmesan cheese (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Prep the Potatoes:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.
2. Wash and scrub the potatoes well. Cut them in half lengthwise.
3. Using a sharp knife, score the cut side of each potato in a crisscross pattern, making shallow cuts about ¼-inch deep.

2. Season the Potatoes:

1. In a small bowl, mix melted butter, olive oil, garlic, salt, pepper, paprika, and thyme.
2. Brush the mixture generously over the scored side of the potatoes, ensuring it seeps into the cuts.
3. Place the potatoes cut side down on the sheet pan.

3. Roast to Perfection:

1. Bake for 35–45 minutes until the bottoms are golden brown and crispy.
2. Flip the potatoes over, sprinkle with Parmesan cheese (if using), and bake for 5 more minutes.

4. Serve and Enjoy:

• Garnish with fresh parsley and serve hot with sour cream, ranch dressing, or your favorite dip.

These potatoes are perfect as a side dish for steak, chicken, or even on their own! Want extra crispiness? Broil for 2–3 minutes at the end. Let me know if you’d like a variation!

RIBEYE STEAK WITH FRENCH ONIONS & MUSHROOMS

 

Ribeye Steak with French Onions and Mushrooms:

Ingredients:

For the Ribeye:

• 2 ribeye steaks (1-inch thick, about 10-12 oz each)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme
• Salt and black pepper (to taste)

For the French Onions & Mushrooms:

• 2 large yellow onions, thinly sliced
• 8 oz mushrooms (button, cremini, or your choice), sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup beef or chicken stock (optional for added flavor)
• Salt and black pepper (to taste)
• A pinch of sugar (optional, for caramelizing onions)

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Instructions:

Step 1: Prepare the French Onions

1. Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp olive oil.
2. Add the sliced onions and cook on low heat for 15-20 minutes, stirring occasionally, until golden and caramelized.
3. Add a pinch of sugar (optional) to speed up caramelization and balance the flavor.
4. Stir in balsamic vinegar and cook for another 2 minutes. Remove onions from the pan and set aside.

Step 2: Sauté the Mushrooms

1. In the same skillet, melt 1 tbsp butter.
2. Add sliced mushrooms and cook on medium heat for about 5-7 minutes, stirring occasionally, until golden and tender.
3. Season with salt and pepper, and add a splash of stock if desired. Remove from the pan and set aside with the onions.

Step 3: Cook the Ribeye

1. Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides.
2. Heat 2 tbsp olive oil in a cast-iron skillet over high heat until it starts to shimmer.
3. Place the steaks in the pan and sear for 3-4 minutes on each side for medium-rare (adjust cooking time based on your desired doneness).
4. Add butter, garlic, and rosemary (or thyme) to the pan during the last minute. Tilt the pan and baste the steaks with the melted butter for extra flavor.
5. Remove the steaks and let them rest for 5 minutes.

Step 4: Assemble & Serve

1. Plate the ribeye steaks and top with the caramelized onions and mushrooms.
2. Optionally, garnish with fresh parsley or a sprinkle of grated Parmesan cheese.
3. Serve with mashed potatoes, roasted veggies, or a side of crusty bread.

Enjoy this rich and flavorful dish!

Philly Cheesesteak Egg Rolls

 

Philly Cheesesteak Egg Rolls,

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Ingredients:

• 450g (1 lb) thinly sliced beef steak (ribeye or sirloin), chopped into small pieces
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup shredded provolone cheese (or mozzarella)
• 1 cup shredded cheddar cheese (optional, for extra flavor)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 12 egg roll wrappers
• Vegetable oil (for frying)

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Instructions:

1. Prepare the Filling:

1. Heat olive oil in a skillet over medium heat.
2. Add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
3. Add the chopped beef steak, garlic powder, salt, and pepper. Cook until the beef is browned and cooked through. Remove from heat and let cool slightly.
4. Stir in the shredded provolone (and cheddar, if using) until the cheese is melted and mixed with the beef mixture.

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2. Assemble the Egg Rolls:

1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape).
2. Place about 2-3 tablespoons of the filling in the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides tightly. Roll it up, sealing the top corner with a dab of water. Repeat with the remaining wrappers and filling.

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3. Fry the Egg Rolls:

1. Heat vegetable oil in a deep skillet or pot to 180°C (350°F).
2. Fry the egg rolls in small batches, turning occasionally, for 3-4 minutes or until golden brown and crispy.
3. Remove and drain on a paper towel-lined plate.

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4. Serve:

• Serve warm with dipping sauces like cheese sauce, ranch, or marinara.

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Baking Option (Healthier Alternative):

• Preheat the oven to 200°C (400°F).
• Place egg rolls on a baking sheet lined with parchment paper and spray lightly with cooking spray.
• Bake for 12-15 minutes, flipping halfway through, until golden and crispy.

Enjoy these crispy, cheesy, and savory egg rolls – perfect for appetizers, parties, or a game-day snack!

PEPPER STEAK IN A CROCK POT - OMG DON'T LOSE THIS

 

Ingredients

2 pounds beef sirloin, cut into 2 inch strips

¾ teaspoon garlic powder, or to taste

3 tablespoons vegetable oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

½ cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Directions

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Garlic Butter Steak and Potatoes

 

Ingredients:

1 1/2 pounds sirloin steak, cut into bite-sized pieces

1 1/2 pounds baby potatoes, halved

4 tablespoons olive oil, divided

6 cloves garlic, minced

4 tablespoons unsalted butter, divided

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.

While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.

Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.

Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients:

For the steak bites:Garlic Butter Steak Bites and Cheesy Smashed Potatoes

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutesGarlic Butter Steak Bites and Cheesy Smashed Potatoes

Ingredients:

For the steak bites:

1 pound sirloin steak, cut into cubes

2 tablespoons garlic, minced

4 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the smashed potatoes:

1 pound baby potatoes

1 cup cheddar cheese, shredded

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Directions:

Prepare the Potatoes:

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

Preheat a griddle over medium-high heat.

Place the potatoes on the griddle and smash them lightly with a spatula.

Drizzle the smashed potatoes with olive oil and season with salt and pepper.

Cook until golden and crispy, about 10 minutes on each side.

Sprinkle the shredded cheddar cheese over the potatoes and cook until melted. Remove from heat and garnish with chopped chives.

Prepare the Steak Bites:

Heat the griddle over high heat and add the butter.

Once the butter is melted and foamy, add the minced garlic and sauté until fragrant, about 1 minute.

Add the steak bites to the griddle, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

Remove from heat and garnish with chopped parsley.

Serve:

Serve the garlic butter steak bites alongside the cheesy smashed potatoes.

Additional Information:

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Garlic Butter Steak Bites with Mashed Potato and Green Beans

 

Ingredients:

Steak Bites

1 1/2 pounds sirloin steak, cut into 1-inch cubes

3 tablespoons olive oil

4 cloves garlic, minced

4 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Fresh parsley, chopped, for garnish

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into chunks

1/2 cup whole milk

1/4 cup unsalted butter

1/4 cup sour cream

1 teaspoon sea salt

1/2 teaspoon black pepper

Green Beans

1 pound fresh green beans, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Instructions:

Mashed Potatoes

Cook the Potatoes: In a large pot, add the potato chunks and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 15-20 minutes.

Mash the Potatoes: Drain the potatoes and return them to the pot. Add the milk, butter, sour cream, sea salt, and black pepper. Mash until smooth and creamy. Keep warm.

Green Beans

Cook the Green Beans: In a large skillet, heat olive oil over medium-high heat. Add the trimmed green beans and cook, stirring occasionally, until they are tender and slightly charred, about 5-7 minutes.

Add Garlic and Seasoning: Add the minced garlic, sea salt, black pepper, and red pepper flakes (if using). Cook for another 1-2 minutes until the garlic is fragrant. Remove from heat and keep warm.

Steak Bites

Cook the Steak: In a large skillet, heat olive oil over high heat. Add the steak cubes in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

Make the Garlic Butter: In the same skillet, reduce the heat to medium. Add the unsalted butter and minced garlic. Cook until the butter is melted and the garlic is fragrant, about 1-2 minutes. Stir in the dried thyme, dried rosemary, sea salt, and black pepper.

Combine Steak and Garlic Butter: Return the steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional 1-2 minutes until the steak is warmed through.

Serve

Assemble the Plate: Divide the mashed potatoes among plates. Top with garlic butter steak bites and a side of green beans.

Garnish: Garnish with chopped fresh parsley and serve immediately.

GARLIC BUTTER STEAK BITES AND MASH 🥩🧈🥔

 

Ingredients:

For the Steak Bites:

1 1/2 lbs sirloin steak, cut into bite-sized pieces

4 cloves garlic, minced

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and cut into chunks

1/2 cup whole milk

4 tablespoons unsalted butter

1/4 cup sour cream

Salt and pepper to taste

Directions:

Step 1: Prepare the Mashed Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Step 2: Cook the Steak Bites

In a large skillet, heat the olive oil over medium-high heat. Season the steak bites with salt and pepper. Add the steak bites to the skillet in a single layer, cooking in batches if necessary. Cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook, stirring frequently, until the garlic is fragrant and the butter is melted, about 1-2 minutes. Be careful not to burn the garlic.

Step 4: Combine and Serve

Return the cooked steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional minute to heat through. Serve the garlic butter steak bites over a bed of mashed potatoes. Garnish with chopped fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4

Philly Cheese Steak Casserole

 

Ingrеdіеntѕ:

• 1 1/2 роundѕ lеаn grоund bееf
• 2 bеll рерреrѕ
• 1/2 уеllоw оnіоn
• 1 сlоvе gаrlіс
• 1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)
• 4 ѕlісеѕ Prоvоlоnе cheese
• 4 lаrgе eggs
• 1/4 сuр hеаvу сrеаm
• 1 tеаѕрооn hоt ѕаuсе
• 1 teaspoon Worcestershire sauce

Directions:

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.
Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.
Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.
When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt.
Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.
Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)
Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.
Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.
Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving

The Best Chicken Fried Steak with Gravy

 

Ingredients

• 4 (1/2 pound) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Directions

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Cubed Steak with Onion Gravy

 

You’ll Need :

• 1 1/2 to 2 pounds cubed steak
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup oil
• 1 (14 ounce) can beef broth
• 1 onion, cut into rings
• 1 package dry onion soup mix

Directions :

Mix flour, pepper, salt, and garlic powder in a shallow dish. Coat cubed steak with flour mixture. In a skillet heat oil and cook steak about five minutes on each side until brown and done on inside. Remove steak from pan. Add beef broth, onion, and dry onion soup mix to pan and cook until onions are done. Can thicken gravy with a little of the leftover flour if you want it thicker. Serve gravy as a side or pour over steak. Serves 4. Enjoy!

Philly Cheesesteak Egg Rolls

 

You’ll Need :

• 1 lb Sirloin Strips (lean) or other beef sliced thin
• 1 Green Pepper (large)
• 1 Onion (medium)
• 1 Egg
• Sargento Provolone Slices, 1 pkg, 8 oz or Shredded
• Nasoya Egg Roll Wraps (approx 8)
• McCormick Grill-Mates Montreal Steak Seasoning
• Olivio Buttery Spray
• Vegetable Oil (if deep frying)

Directions :

Dice Green Pepper and Onion into bite size pieces and saute’ in pan with oil / butter on medium heat
Cut Sirlion Steak Strips into small pieces (approx 1 inch each) and add to pan with pepper & onion mixture
Generously season with McCormick Grill Mates Montreal Steak Seasoning
Cook on medium heat until steak is well cooked and peppers & onions are soft, slower is better for flavor and texture
Once cooked through, remove from heat and set aside for 10 minutes to allow meat to rest
Place Nasoya Egg Roll Wraps on parchment paper
Beat egg in a bowl and brush all four edges of each egg roll wrap with egg (this will help seal the egg roll together when cooking)
Add approximately 2 tablespoons of steak / peppers / onion mixture to the middle of the egg roll wrap and top with one slice of provolone cheese folded on top
Fold the bottom of the egg roll wrap up half way to cover the meat mixture (like an envelope) then fold in both sides, before folding the top down add a little more egg (like a glue) and fold the top down closing the egg roll.
Deep Frying Option: Drop each egg roll into vegetable oil preheated on medium heat (you don’t want the oil too hot) flipping until it is golden brown (approx 3-4 minutes each)
Air Fryer Option: Spray outside of egg roll with Olivio Buttery Spray and place in air fryer at 390 degrees for 12 minutes. Flip half way through if necessary based on your air fryer.
Oven Option: Spray the outside of the egg roll lightly with the Olivio Buttery Spray and place in pre-heated 400 degrees oven for 10-12 minute, flip half way through.
When fully cooked, allow egg rolls to cool on paper towel lined plate before serving. Delicious!
If you would like to have a dip for these, a mayonnaise / horseradish mixture matches perfectly!

Philly Cheese Steak Sloppy Joes

 

INGREDIENTS:

• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 small onion
• 1 green bell pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1 tablespoon cornstarch
• 4 slices white american or provolone cheese
• 4 rolls

INSTRUCTIONS:

Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned. Remove from pan and set aside.

Add butter to pan. Once melted, add onion and bell pepper and saute until onions are translucent.

Return ground beef to pan. Add garlic powder, worchestershire sauce, and beef broth, stirring to combine. Add cornstarch and stir until dissolved. This will thicken the beef broth and create a sauce.

Reduce heat to low. Cover meat mixture with cheese slices and allow to set for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls and serve immediately.